Old-fashioned Chicken Pot Pie with Baked Dumplings

Homemade Chicken Pot Pie with Baked Dumplings is the perfect comfort food for a cold winter day. I found this delightful hundred-year-old recipe in a promotional cookbook for KC Baking Powder. Chicken pieces smothered in a rich gravy are topped with tender dumplings.

This authentic old-fashioned pot pie recipe calls for cutting a whole chicken into pieces (legs, thighs, breast, etc.), and putting the pieces- including bones and skin – into the pot pie. I had doubts about doing this, but it worked just fine. I also thought that it seemed unusual that the recipe didn’t call for any vegetables – but I really didn’t miss them. The chicken pieces made lovely presentation and for a nice surprise for guests when the crust is opened, and the chicken was very tender and almost fell off the bones.

Here’s the original recipe:

Source: The Cook’s Book: KC Baking Powder (1911)

Here’s the recipe updated for modern cooks:

Chicken Pot Pie with Baked Dumplings

Servings: 4 - 6
Time: 1 hour 45 minutes
Difficulty: moderate
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1 chicken, cut in pieces

water

1/4 – 1/2 cup flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 – 1 cup milk

Place chicken pieces in a dutch oven, cover with water, cover pan and bring to a boil using high heat. Reduce heat and simmer until the chicken is tender (about 45 minutes). Remove from heat and place chicken in a large casserole dish (2 1/2 – 3 quart dish).

Strain the liquid that the chicken was cooked in, and place in a saucepan. Add 1/2 teaspoon salt and the black pepper. Bring to a boil. In the meantime, put 1/4 -1/2 cup flour in a small bowl, and add enough water to make a thick paste. Stir the flour mixture into the boiling liquid while stirring constantly. Continue cooking until the liquid thickens into the gravy.

(The amount of flour needed is dependent upon how much liquid there is. I used 1/2 cup of flour, and then first stirred half of it into the boiling liquid. When it didn’t thicken it to a gravy-like consistency, I added more of the flour mixture.)

Add the hot gravy to the casserole dish that contains the cooked chicken until it is almost covers the chicken and is about 1 1/2 inches below the top of the dish. Don’t overfill the dish or it will boil over when heated in the oven.

In the meantime, preheat oven to 425° F. To make the dumplings, put 2 cups flour in a mixing bowl; then stir in the baking powder and 1/2 teaspoon salt. Cut the shortening into the flour mixture, then add 3/4 cup milk, and stir with a fork to combine. If the mixture is too dry, add additional milk to create a dough similar in consistency to what would be used to make biscuits. Drop by spoonsfuls on top of the chicken and gravy. The top should be completely covered with the dough. Place the casserole dish in the oven and bake for 25 – 35 minutes, or until the top is lightly browned. Remove from oven and serve.

Steamed Graham Pudding with Lemon Sauce

I’m stranded in the house by cold weather and snow, so I decided it was the perfect time to make a hundred-year-old recipe for Steamed Graham Pudding with Lemon Sauce. Since I had nowhere to go, it didn’t faze me that the recipe called for steaming the pudding for 2 hours.

It was worth the time and effort. The moist, rich Steamed Graham Pudding was embedded with raisins, and had sweet and sassy molasses undertones. When served with Lemon Sauce, the tartness of the sauce balances nicely with the heartiness of the pudding.

Judging by the number of steamed pudding recipes in hundred-year-old cookbooks, steamed puddings were very popular a century ago – yet it’s rare to see any steamed pudding recipes in modern cookbooks except for the occasional plum pudding recipe. Today steamed puddings are often considered difficult to make with a lengthy cooking time. However, back in the days of wood and coal stoves that had the fire going all day, they were an easy-to-make dessert that was often made using an old coffee can as a mold.

Here are the hundred-year-old recipes:

Source: Larkin Housewives Cook Book (1917)

I decided to go with “good” and served the pudding with lemon sauce, rather than topping with whipped cream to make it the “best.” It’s a bit of an overstatement to say that the pudding is “almost as light as a souffle,” but it is simply delicious.

I used a steamed pudding mold to make the pudding. The molds can be found in many (usually upscale) cooking equipment stores. It’s unfortunate that Target, JC Penney, and other more mainstream stores no longer sell these molds; however, casserole bowls can also be used as a mold. BBC Good Food has an excellent video that succinctly describes how use a bowl to make a steamed pudding as well as general information about making steamed puddings.

Here’s the recipe updated for modern cooks:

Steamed Graham Pudding with Lemon Sauce

Servings: 5 - 7
Time: 2 hours 15 minutes
Difficulty: moderate
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Steamed Graham Pudding

2 1/2 cups graham flour

1 cup milk

1 cup molasses

1 teaspoon baking soda

1/8 teaspoon salt

1 cup dried currants or raisins (I used raisins.)

Combine the graham flour, milk, molasses, baking soda, and salt in a mixing bowl, then stir in the currants or raisins. Put the mixture in a greased mold, and put the mold on a rack in a deep kettle; add enough water to come half way up the mold. Cover kettle. Bring to a gentle boil and steam for 2 hours. Remove from mold and serve warm with Lemon Sauce or whipped cream.

*Cook’s Note: I used a 2-liter mold. A 2-quart mold would also work.

Eggless Lemon Sauce

1/2 cup sugar

1 tablespoon corn starch

1 cup hot water

2 tablespoons butter

1 1/2 tablespoons lemon juice

1/8 teaspoon nutmeg

Put the sugar and corn starch in a saucepan, and stir together. Add water and stir until smooth. Using medium heat bring to a boil, reduce heat and simmer while stirring constantly for 10 minutes. Remove from heat, and stir in butter, lemon juice, and nutmeg. Serve warm.

Old-fashioned Creamed Tuna Fish

At my house all the holiday baking is done (and has been consumed), and I’m ready to put up my feet and relax. To me this means that it’s time to make simple, basic, comfort foods like Creamed Tuna Fish.

The hundred-year-old recipe that I found for Creamed Tuna Fish only had two ingredients: tuna fish and white sauce. My updated version has four since I listed the ingredients in the white sauce.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

Creamed Tuna Fish is wonderful when served on toast, and it hits the spot after all the heavy holiday meals.

Here’s the recipe updated for modern cooks:

Creamed Tuna Fish

Servings: 2 - 3
Time: 15 minutes
Difficulty: easy
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1 can tuna

2 tablespoons butter

2 tablespoons flour

1 cup milk

Melt the butter in a saucepan. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. If mixture is too thick, add a little more milk. Stir in the tuna and bring back to a boil; remove from heat. Serve over toast, biscuits, rice, etc.

Old-fashioned Potato Croquettes

Christmas isn’t even here yet, but I’m already worrying about leftovers. I justify this to myself by saying that I like to plan ahead, but maybe I should be enjoying the moment.

In any case, I ALWAYS have leftover mashed potatoes after holiday meals, so I was thrilled to find a hundred-year-old recipe for Potato Croquettes that calls for mashed potatoes. The Potato Croquettes had a crispy crust filled with a delightful spicy mashed potato mixture flavored with paprika, cayenne pepper, celery salt, parsley, and onion.

Here’s the original recipe:

And, here’s the recipe updated for modern cooks:

Potato Croquettes

Servings: 3-4
Time: 20 minutes
Difficulty: moderate
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2 cups hot mashed potatoes (If they are cold, they can be reheated in the microwave.)

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon cayenne (red) pepper

1/8 teaspoon celery salt

2 tablespoons parsley, chopped

2 egg yolks

1 tablespoon onion, finely chopped

1/2 cup flour

1 egg, beaten

1 cup fine bread crumbs

approximately 1/2 cup shortening

Mix together the potatoes, butter, salt, paprika, cayenne pepper, celery salt, parsley, egg yolks, and minced onion. Shape into 1-inch balls; then roll in flour, dip in beaten egg, and finally roll in bread crumbs. (If the potato mixture is sticky – and not very firm, skip dipping in the egg.)

Place the shortening into a frying pan, and heat until hot. (There should be about 1/2 inch of melted shortening. Add more if needed.) Drop balls into the hot shortening, then gently roll the balls with a fork until all sides are a light brown. Remove from heat and drain on paper towels.

When I made the recipe I used 1/2 teaspoon of salt rather than the 1 teaspoon called for in the original recipe. I also used chopped onion rather than onion juice. The recipe turned out fine with these substitutions.

Hundred-Year-Old “New” Scalloped Oysters Recipe

Scalloped Oysters are a classic holiday dish, so I was curious when I saw a hundred-year-old recipe for “new” Scalloped Oysters, that called for tomatoes and corn in addition to the usual bread or cracker crumbs.

The old, “new” twist adds interest to this traditional dish. “New” Scalloped Oysters were colorful, flavorful, and easy to make.

Here’s the recipe updated for modern cooks:

'New' Scalloped Oysters

Servings: 2-3
Time: 1 hour
Difficulty: easy
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1 1/2 cups dried bread crumbs or cracker crumbs (I used bread crumbs.)

4 tablespoons butter

1/2 pint shucked oysters (drain-though it’s okay if there is still some liquid clinging to the oysters.)

1/2 cup stewed or canned tomatoes

2/3 cup corn (if using frozen corn, cook and drain)

salt and pepper

Preheat oven to 350° F. Butter 1-quart casserole dish. Put 1/3 of crumbs in bottom of dish. Lay 1/2 of the oysters on crumbs, sprinkle with salt and pepper and dot with small pieces of 1 tablespoon of butter. Add layers of tomatoes and corn, using 1/2 of each. Repeat with layers of bread crumbs, oysters (sprinkled with salt and pepper and dotted with 1 tablespoon of butter), tomatoes, and corn.

In the meantime, melt 2 tablespoons butter in a small skillet. Gently stir in the remaining 1/2 cup crumbs; continue gently stirring until the bread crumbs are coated with melted butter. Remove from heat. Put the buttered crumbs on top of the previously assembled layers in the casserole dish. Bake for approximately 45 minutes or until hot and bubbly.

Hundred-year-old Panocha Recipe

When it comes to holiday cooking at my house, old-fashioned candies are a “must make,” so I was thrilled to find a hundred-year-old Panocha recipe.

Panocha is a delightful old-fashioned brown sugar fudge with the typical walnuts.

Sometimes I have issues with fudge, but this recipe was quick and easy to make. The Panocha was creamy with a nice caramel flavor,

Here is the original recipe:

Source: The Text-book of Cooking (1915) by Carlotta Greer

And, here’s the recipe updated for modern cooks:

Panocha

Servings: 20-25 pieces
Time: 25 minutes
Difficulty: moderate
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2 cups light brown sugar

½ cup milk

½ teaspoon cream of tartar

2 tablespoons butter

1 cup walnuts, chopped

Combine brown sugar and milk in saucepan; add cream of tartar and stir. Continue stirring while heating over medium heat until the sugar is dissolved. Quit stirring and bring to a slow boil. Reduce heat to low and continue boiling (without stirring) until candy reaches the soft ball stage (235-240 degrees F.) (about 10-15 minutes). Stir in butter and remove from heat, beat until the mixture thickens. Stir in walnuts. Pour into a buttered 8 X 8 inch pan. When cool, cut into pieces.

Hundred-Year-Old Orange Nut Bread Recipe

I’m always on the lookout for quick and easy holiday bread recipes, so was thrilled to find a hundred-year-old recipe for Orange Nut Bread. Graham flour, candied orange peel, and pecans give this bread a nutty, yet distinctly sunny, orange flavor.

I definitely plan to make this recipe again. It’s tasty, and the candied orange peel makes it just enough different from most nut bread recipes that it is sure to be a hit this holiday season.

Here’s the original recipe:

Source: Good Housekeeping (February, 1917)

I was surprised that the recipe called for no shortening, and for less sugar than many modern nut bread recipes – but it all worked. This bread has a nice texture; and, while a little drier than some quick breads, is very tasty.

When I made this recipe I used less salt than called for in the original recipe. Two teaspoons of salt seemed a tad excessive.

Here’s the recipe updated for modern cooks:

Orange Nut Bread

Servings: 2 loaves
Time: 1 hour
Difficulty: easy
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2 cups all-purpose flour

2 cups graham flour

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup candied orange peel

1/2 cup pecans, chopped

1 egg

2 cups milk

Preheat oven to 350° F. Grease and flour two loaf pans.

In a mixing bowl stir together all-purpose flour, graham flour, sugar, baking powder, and salt.

In a separate small bowl, combine the candied orange peel and pecans. Stir in 1 tablespoon of the dry ingredients that had been previously combined to coat the orange peel and pecan pieces. Set aside.

Add egg and milk to the dry ingredients in the mixing bowl; beat until mixed. Stir in the orange peel and pecan mixture. Bake 35-45 minutes or until a wooden pick inserted into center comes out clean.